Chocolate Mousse Cake
1.
First make a six-inch chiffon cake. The picture shows the cake ingredients.
2.
Beat the egg yolk with 15 grams of sugar, then add salad oil and beat well, add milk and beat well.
3.
Mix the low powder and cocoa powder evenly, and sift into the egg yolk paste.
4.
Cut and mix evenly.
5.
Add 2 drops of lemon juice to the egg whites, add 25 grams of sugar in two times, and whip until dry and foamy.
6.
Take 1/3 of the egg white and pour it into the egg yolk batter, cut and mix evenly, pour all into the egg white batter, cut and mix into cake batter.
7.
Pour into a mold and shake it a few times to remove air bubbles.
8.
Put it into the preheated oven, 185 degrees, 35 minutes. After the cake is taken out, arrive in time, let it cool and demould.
9.
After the gelatin tablets are soaked in cold water, drain the water and put it into 100 grams of milk, and heat it over water until it melts. Add a few drops of lemon juice.
10.
Add 200 grams of whipped cream and add 25 grams of sugar to beat to 70%.
11.
Pour the milk gelatin liquid into the whipped cream and mix well.
12.
Cut out 2 slices of the finished chocolate chiffon cake, and cut a circle around it. Take a slice and put it in a live cake tin.
13.
Pour half of the mousse filling.
14.
Add another slice of cake.
15.
Pour the other half of the mousse filling. Put it in the refrigerator overnight.
16.
Half a slice of gelatine is softened in cold water, drain the water and add it to 100 grams of whipped cream, and chop 100 grams of chocolate into finely pieces and pour into it. The insulating water melts into a chocolate coating. Let it cool for a while and don't heat it.
17.
Take out the refrigerated mousse cake and decorate with grapes.
18.
Pour the chocolate coating.
19.
Put in the refrigerator and chill until the chocolate coating has solidified. When taking out, use a hair dryer to blow against the edge of the mold to release the mold.
